Caught a small fish 12lbs or so on early Sunday morning around 1 a.m., put it on ice quickly and in fridge, only ate half of it so far, do you think it would still be good tonight, Tuesday?

Hate to waste a fish.

Thanks

Assuming you cleaned the meat off of the fish and aren't just nibbling away at the carcass... :smash:

You should be fine. Think about how long out of the water your typical grocery store fillet has been lingering about.

In the end just trust your senses. If it developes an off odor or starts to get soft you'll know when it's not good to eat.

-spence

glad you got into some man!

yeah I was thinking the same thing as Spence, think about how old the fish you get at the supermarket or even the well respected fishmonger is, probably 2 days old at the least for some of the offshore species.

Aww...just roll the dice Andy! Live on the edge!:drool:Whats the worst that could happen?:yak:

I'm really sorry your mom blew up, Ricky, guess she won't be able to eat any spicy foods for awhile.

I've eaten striper that was 6 days old. Cleaned the same day I caught it. Stored in the back/bottom of the fridge.

It was delicious. 2-3 days is nothing


How old do you think "fresh" fish at the market is?

I'm really sorry your mom blew up, Ricky, guess she won't be able to eat any spicy foods for awhile.

Damn shame someone throwing away a pefectly good white boy...

if you don't eat it just freeze it til you're ready.

3 day is fine as long as it isn't funkified smelling....you know, kinda like the eels you left in the bucket in the back of my truck....that I didn't find til last night. :rolleyes:

3 days is nothing!

The fresh fish in the fish store is all older than two days. Keeping fish on ice keeps it better than simple refrigeration.

Alton Brown suggests keeping it on ice in your fridge

Alton Brown suggests keeping it on ice in your fridge

That's exactly what I do with all fish.

-spence

in the restaurant biz, typically, we go 2-4 days depending on certain variables:

a) kept refrigerated, kept dry
b) kept wrapped or out of air; air is yer worst enemy (bacteria)
c) kept clean and away from human touch (oils on yer hands can spoil fresh fish)
d) fresh striper from God's Mighty Atlantic is at least a week fresher than fresh frozen from the store (it's the freezing that adds life to the filet)
e) if you do freeeeze it; generally once is okay (same with any other meat)
f) and always check for smell; if it smells feeeeshy ~toss it to the crabs and elvers
g) if it has an oily or sweaty sheen to the skin ~~it's for the birds
h) if all these things doan happen and if yer first bite tastes metallic at all..........
spit it OUT and feed the nearest alley cats that feast ~~their stomachs can take it,,,,,,,,,,,,and if not,
who's gonna lose sleep over one less ferrel cat pissing in yer garden and moaning at all hours of the night??

with a fillet you are good. as long as it has been kept cold. Hate to break it to many but by the time its processed and the distributor gets it and turns it around to your local fish market/grocery store its WAY more than 2 days old in many cases. I have kept fresh caught fish for almost a week and it has been fine (still better than the store bought even).

So if you catch it, cut it up and get it cold right away your should be good for a few days and then some. Again trust your senses....if it dont seem right it probably isnt !!


Sincerely,
an Ex-fish Monger

Thanks all ... still not stinky tonight ... Larry, you need to start sharing some of your recipes with us here, I understand you have some good ones.

TDF - uhm, sorry about the eels man, I thought you threw yours in there as well ... and I thought you saw me ... I will watch it moving forward. :faga:

Damn shame someone throwing away a pefectly good white boy...

Love that movie.

I agree with all the above, I have found keeping it dry is the key. The extra juice trends to cause the filet to get funky fast.
For recipes we start to brown some butter in a pan in the oven at 400, salt and pepper both sides of a dry filet. Once butter is just starting to brown we put the fish in, flip it so both sides have some butter and put a sprinkle of paprika on the fish. These should not be swimming in butter just enough to get them glistening maybe we use 1.5 or 2 pats per filet? Bake at 400 for 10 minutes, take out and put 3-4 tablespoons of white wine ( a few day old wine from the fridge is fine for this) over the fish as well as a tablespoon of parm cheese per filet and broil for maybe 2-3 minutes more max. It sounds simple but with fresh striper its delicious. We serve with rice and carrots. The "sauce" that is created is great to be drizzled over the whole plate.